Creamy Sundried Tomato Stuffed Chicken Breasts

By: Randa Derkson from
Creamy Sundried Tomato Stuffed Chicken Breasts
Creamy Sundried Tomato Stuffed Chicken Breasts

"I have been wanting to make this recipe for Creamy Sundried Tomato Stuffed Chicken Breasts with Tomato Parmesan Sauce for a very long time. I’m so excited to share it with you! I’m sure this is going to come as a huge surprise to you (insert sarcasm here) but I’m not a formal cook. I don’t do things by the book. So when I flattened the chicken breasts, I laid the chicken between two pieces of parchment paper and used a heavy bottomed skillet to smack the heck out of it. If you’re fancy, you’ll use a kitchen mallet. I smashed it until it was about 1/4″ to 1/2 inch thick. There is no right or wrong, if it’s thicker it simply means you have to cook it longer. After I spread the cream cheese and topped the chicken breasts with sun-dried tomatoes and marinated artichokes I folded it up and stabbed it a whole bunch with toothpicks. I went a little overboard with the toothpicks, but it worked! Just remember to take them out when it serve it. I’m almost embarrassed to admit that I swallowed a little piece of toothpick, but if you ever ate with me you’d expect it. I inhale my food, especially when it’s as delicious as this sundried tomato stuffed chicken."

Yields4 Chicken Breasts

Preparation Time10 min

Cooking Time45 min

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